I had never made fish tacos before, but with my 30 years of professional food experience I was pretty confident in the outcome. This is a delicious recipe with an Asian flair and the sesame-ginger slaw adds a bit of crunch.

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Recipe Summary

prep:
45 mins
cook:
6 mins
total:
51 mins
Servings:
4
Yield:
4 tacos
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Slaw:
Sesame-Ginger Dressing:
Fish:

Directions

Instructions Checklist
  • Mix cabbage, red bell pepper, green onions, sesame seeds, jalapeno pepper, 1 teaspoon garlic flakes, and 1/2 teaspoon salt together in a bowl for the slaw.

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  • Pour honey, lime juice, sesame oil, mustard, ginger, 1/2 teaspoon garlic flakes, 1/4 teaspoon salt, and wasabi powder into a jar. Shake until honey is dissolved. Pour over the slaw.

  • Heat an 8-inch cast iron skillet over medium-high heat. Coat bottom of the pan with coconut oil and olive oil.

  • Mix flour and 1/4 teaspoon salt together in a dish. Dredge cod pieces in the mixture, coating all sides. Fry cod in the hot oil, turning once, until outsides are golden, about 6 minutes. Transfer onto paper towels to absorb excess oil.

  • Drain the slaw slightly. Place 1/4 of the cod on a tortilla and squeeze some lime juice on top. Add 1/4 of the slaw; top with roasted cashews. Repeat with the remaining tortillas, lime, slaw, and cashews.

Cook's Note:

Feel free to substitute peanuts for the cashews.

Nutrition Facts

468 calories; protein 21.4g 43% DV; carbohydrates 43.3g 14% DV; fat 25g 38% DV; cholesterol 36.4mg 12% DV; sodium 878mg 35% DV. Full Nutrition
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